The first month after we came back from our honeymoon, i decided to venture into the kitchen and make a cheesecake. It came out still liquidy and crumbling in my hands….
Ingredients
Method
Crust
- Preheat your oven to 180C
- In a food processor, or by hand, crush your biscuits until they get crumbly and even
- Pour the melted butter over the crumbs, mix them well until all crumbs have moistened
- Press the crumbs into a springform pan and bake for 15 min
- Set aside to cool
Filling
- Reduce the oven temperature to 150 C
- In a large bowl whip the cream cheese until smooth. Add sugar, cornstarch, and salt. Mix
- Add the eggs one at a time while mixing. Then add the vanilla, lemon zest and sour cream. Mix them until combined, do not over mix
- Pour the mix on top of the crust and bake for 55 mins
- Once done, turn off the oven and leave the cheesecake inside for another hour
- Once done, run a sharp knife around the inside to release nicely
- Let it cool completely before serving
Notes
I like to refrigerate it overnight before serving it, but that’s optional.
UPDATE:
I baked it this time using the bain marie method, meaning i wrapped the pan in aluminum foil and placed it in a bigger round pan with water in it. It definitely gave me a smoother top with no cracks.
Ingredients
Method
- Combine all ingredients in a saucepan and cook for 10 min
- Let it cool and pour over the cheesecake
I will give this a try as soon as I can! Quick question though, you say that sour cream can be substituted with greek yogurt. Can we also substitute with our regular lebanese yogurt? Thanks!
Will surely give this a try! Quick question: you say that we can substitute sour cream with greek yogurt. Can we also use our regular lebanese yogurt? Thanks!
oops…I thought the first comment didn’t go through 🙂
Hi!! I think our traditional yogurt will turn it super liquidy and i suppose it will take longer to bake. Greek yogurt is thicker, same texture as sour cream! Let me know how it turns out! It’s super yummy! <3
We mix the cheese and the egss with a spatula or we beat them in a hand stand mixer ?
Tnx
Hi Eliane! You can beat them with a whisk by hand or in your stand mixer! I used my stand mixer for the filling 🙂
What kind of cream cheese ?
Mascarpone ..??
Philadelphia cream cheese 🙂
Cool tnx
What’s the size of the cheesecake pan that you used by chance?
20cm 🙂